Rotini with a Pesto made of Kale and Walnuts
This kid-friendly dish is transformed into a nutritious powerhouse by the addition of kale and walnut pesto, which gives it a bright green color. Include some chicken seasoned with lemon pepper to increase the amount of protein.
The idea of eating anything green might be intimidating, which is why Dr. Seuss wrote the iconic tale.
This is particularly the case if the green in issue has a brownish hue, such as pesto or other types of green sauce. Because of this, it has been a challenge for me to convince my children to consume pesto that comes in a jar. The color might be really uninteresting at times.
The rotini pasta that I served it with was topped with a brilliant green pesto made of kale and walnuts. My children thought it was amusing to consume something that was SO green since it was almost hilariously green. They had no idea that it was truly GOOD FOR THEM to consume. To the point that it’s insanely nutritious.
This dinner can be prepared in a flash, and the only thing other than the pasta that has to be cooked is the sauce. Serve it on its own, beside a salad, or with chicken seasoned with lemon pepper (my dad’s addition). Any manner is a good way!
Why use walnuts in the pesto?
Pine nuts and basil are the traditional ingredients in pesto. These are good, but they may be pricey, and I like to mix it up a little with a variety of pesto add-ins to keep things interesting.
If you buy walnut bits rather than whole walnuts, you will save money on the purchase of the walnuts called for in this recipe. Kale is a far more cost-effective alternative to the quantity of basil required to produce fresh pesto, despite the fact that I do still use a few leaves of basil in my pesto recipe.
In addition to that, the tastes are harmonious. Walnuts and kale both have an earthy taste that works well in pesto because of the combination of the two ingredients.
How to Make Pesto Look Vibrantly Green
Blanching the vegetables before blending them is the key to achieving a bright (BRIGHT) green color in the pesto.
Simply put the kale and basil leaves into a big saucepan of salted water and bring it to a simmer. Do this for ten seconds. Be careful not to overcook them! The whole process just takes ten seconds. The greens should then be removed from the pan using tongs and laid out on a baking sheet to cool and dry. You are able to use the same water to cook the pasta!
The color will remain once you combine the pesto, and the finished product will be a stunningly vibrant green tint.
Alternate Wording and Recommendations
There are a lot of different directions you can go with pesto, and you should feel free to experiment. Pecans are a good substitute for walnuts if you can’t locate them. Kale ought to be somewhat accessible, but the kind of kale that you use is entirely up to you. Experiment with some unique varieties of kale, such as dinosaur kale or purple kale.
Naturally, the spaghetti may be bent in other directions as well. Although I like rotini because the pesto adheres particularly nicely to it, you could just as well use penne or any other pasta with a form similar to that.
Walnut pesto that may be made in advance.
There is no need to worry if you are unable to create the pesto from scratch. You may prepare the pesto in advance and preserve it by pressing plastic wrap firmly on the pesto while it is in the container. By doing this, you may prevent it from browning to an excessive degree. Then you just mix it in with the heated spaghetti, and you’re good to go. It is OK to store the pesto by itself in an airtight container in the refrigerator for up to four days.
You can also keep pesto in the freezer for up to three months at a time. Transfer the pesto to an ice cube tray, and after it has set, remove the pesto cubes from the tray. after the cubes have completely hardened, keep them in an airtight container.
How to Maintain Freshness and Reheat Pasta with Pesto
In the event that you have any leftover pesto rotini, you may safely store it in the refrigerator for another two or three days. After that, the color of the pesto will begin to change, and it will lose some of the zing that it initially had. Reheating it in the microwave is an option, but I think that rewarming it at low heat in a saucepan with a little bit of water in it brings out the nicest flavor.
The Dad Addition is Pan-Seared Chicken with Lemon-Pepper Seasoning
Even though the kale and almonds in the pesto help make this vegan pasta quite full, I still prefer to add some additional protein to my serving. I cooked a simple lemon-pepper chicken that turned out pretty nicely with the flavors and just took a few minutes to prepare.
I blame it on the Dad Glitch, but both of my children managed to steal some of my chicken. A parent constantly makes sacrifices for their children!
The Report Card on the Child
As I was saying before, we had a great time playing around with the color on this pasta. I made an attempt at a joke about it, and my children thought it was really funny (WHO PUT GRASS IN THE PASTA?!). Will eating a piece of green pasta cause your teeth to become the color of the pasta? These are the kinds of inquiries that ought to be looked at when everyone is eating supper together. Even though this was a totally different kind of pasta from what my children are accustomed to eating, they still managed to eat very good portions of it, so I’m going to count this as a win.
Rotini with a Pesto made of Kale and Walnuts
- PREP TIME
- 10 mins
TIME TO COOK
20 mins
TIMING IN TOTAL: ONE HALF AN HOUR
SERVINGS Between four and six servings
Ingredients for the pasta are as follows: - 1 bunch kale, stems removed
1 standard cup of basil, loosely packed
2 individual garlic cloves
1/2 cup of walnuts after toasting.
1/3 cup water 1/4 cup extra virgin olive oil
1/2 teaspoon Kosher salt
rotini pasta weighing in at 12 ounces
Cheese parmesan, for serving purposes
In order to make the Lemon Pepper Chicken with Dad’s Addition: - 2 breast cutlets of chicken
2 teaspoons lemon pepper
1/2 teaspoon kosher salt 2 tablespoons olive oil
- Method
Prepare the kale and basil by blanching them:
Put a set of tongs or a slotted spoon near to the burner so you can grab them easily. Bring a big saucepan of salted water to a boil. Season the water with as much salt as you want. (In a typical recipe, I use one tablespoon of kosher salt for every two quarts of water.)
After the water has come to a boil, put the kale and basil into the saucepan for a mere 10 seconds. To remove the kale and basil from the water, use the tongs, and then spread them out on a baking sheet to dry out. If there seems to be an excessive quantity of water that has been left on the greens, you are welcome to press them using a paper towel.
You may boil your pasta in the same pot of water you used before.
Put together the pesto by:
Blend or process the blanched kale and basil with the garlic, walnuts, one-third of a cup of water, olive oil, and salt in a blender or food processor. Combine in a blender and process until a paste is formed. Try it out, then make any necessary adjustments to the seasoning. In the event that the pesto requires more liquid, gradually incorporate water at a rate of one to two teaspoons until it achieves the appropriate consistency.
Put together the pesto by:
Blend or process the blanched kale and basil with the garlic, walnuts, one-third of a cup of water, olive oil, and salt in a blender or food processor. Combine in a blender and process until a paste is formed. Try it out, then make any necessary adjustments to the seasoning. In the event that the pesto requires more liquid, gradually incorporate water at a rate of one to two teaspoons until it achieves the appropriate consistency.
Serve:
To accompany the rotini with pesto, serve grated parmesan cheese on the side.
The shelf life of leftovers in the refrigerator is between two and three days. Reheat the food over a low heat setting in a microwave or in a saucepan with a splash of water before serving.
To prepare the chicken with lemon pepper:
Lemon pepper and salt should be applied generously to the chicken cutlets before cooking.
Cook the cutlets in olive oil in a pan of the same size over medium heat for about five to six minutes each side, or until they reach an internal temperature of 165 degrees Fahrenheit. After removing them from the pan, you should let them rest for a few moments, after which you should slice them and serve them on top of the rotini.
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